With spring out in full force and summer knocking at the door, I’m ready to relax into a little less work and a little more play. You know, long afternoons at the pool or playground, lazy weekend mornings in our PJs in the backyard, evenings looking for fireflies and sipping on something delicious. Maybe this Hawaiian stone sour! Or this raspberry champagne cocktail. Mmm… Sorry, distracted by the drinks. Anyway, today I’m bringing you creamy chipotle chicken — a quick and easy dinner that’s big on flavor! It’s ready in 30 minutes so you can spend more time in play mode!

This recipe is based on my chicken breasts with jalapeño cheese sauce recipe – same technique, just a slightly different flavor in the sauce. Can you tell I like some spicy and some smoky flavors?! (Go check that one out if you’re with me – you will LOVE it!) And this one too. This creamy chicken dinner – which doesn’t use any cream, by the way, so it’s still nice and light for spring and summer – is saucy and smoky and rich and all kinds of spoon-licking good!

We love serving this over steamed brown rice with plenty of extra sauce! You could also try it over quinoa or even pasta. As for sides, we love this steamed lemon butter asparagus in the spring or just some steamed or roasted broccoli or broccolini. Whatever’s your favorite veggie! Flavor up your next chicken dinner with this easy creamy chipotle chicken!

A few notes on this creamy chipotle chicken:

You sear the chicken in the pan and then remove it to make the sauce. The chicken will be returned to the pan to cook the rest of the way through.

To make things efficient, you can chop your onion, garlic, and chipotle peppers while the chicken is searing.

I use 1/3 less fat cream cheese here. Full fat would work fine, too. You could substitute fat-free cream cheese if that’s what you prefer, but it’ll lose a little richness.

I use 3 chipotle peppers and 1 tablespoon of the adobo sauce in this recipe. You can increase or decrease that to your liking.

Return the chicken breasts to the skillet, along with any accumulated juices, and turn to coat in the sauce.

Cover the pan, reduce the heat to medium-low and cook for 7-9 minutes, until chicken is cooked through. (It will depend on how thick your chicken breasts are.) I like to spoon some of the sauce over the chicken breasts halfway through the cooking time.

Once the chicken is cooked through, turn off heat and stir in Greek yogurt. Season to taste with salt and pepper.

Serve chicken breasts with extra sauce spooned over the top, and enjoy!